Description
Rich, creamy sweet potato casserole with a delightful pecan crunch. My family’s favorite holiday side dish, a recipe born from kitchen mishaps!
Ingredients
Scale
- Sweet Potato Base:
- 4 lbs sweet potatoes, peeled and chopped
- ½ cup unsalted butter, melted
- ½ cup light brown sugar
- ½ cup whole milk
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- Crunchy Pecan Topping:
- 1 cup pecans, chopped
- ¼ cup light brown sugar
- 2 tbsp all-purpose flour
- ¼ cup unsalted butter, melted
- Flavor Boosters (Optional):
- Pinch of cayenne pepper
- ½ tsp ground ginger
- 1 tsp orange zest
Instructions
- Prep the Sweet Potatoes:: First things first, get those sweet potatoes peeled and chopped into roughly 1-inch pieces. I usually aim for uniform sizes so they cook evenly, but honestly, a little variation is fine. Pop them into a large pot, cover with cold water, and bring it to a boil. Let them simmer until they’re fork-tender, about 15-20 minutes. This is where I sometimes forget to salt the water, but it’s not a deal-breaker. You’ll see steam rising, and the smell of earthy sweetness will start filling your kitchen!
- Mash and Mix the Base:: Once tender, drain the sweet potatoes really well. You don’t want any excess water making your sweet potato casserole watery. Transfer them to a large bowl and mash them with a potato masher. I like a few small lumps, gives it character, you know? Then, add ½ cup melted butter, ½ cup brown sugar, ½ cup whole milk, the lightly beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix it all until just combined. Don’t overmix; we’re not making glue! It should be creamy and smell absolutely divine.
- Prepare the Pecan Topping:: Now for the best part, the crunchy topping! In a separate medium bowl, combine the chopped pecans, ¼ cup light brown sugar, all-purpose flour, and the remaining ¼ cup of melted butter. Use your fingers to mix it all together until it forms a crumbly, sandy texture. This is where you can really feel the butter coating the pecans, getting ready to turn into that irresistible crunch. Honestly, I always taste a tiny bit of the topping mix – for quality control, obviously!
- Assemble the Sweet Potato Casserole:: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Pour the sweet potato mixture evenly into the prepared dish. Make sure to spread it out nicely with a spatula. Then, sprinkle that glorious pecan topping all over the sweet potato base. I sometimes get a little messy here, with crumbs flying, but it’s all part of the fun. This step always makes me so excited for the final result!
- Bake to Golden Perfection:: Pop the dish into your preheated oven. Bake for 25-30 minutes, or until the sweet potato casserole is heated through and the topping is beautifully golden brown and bubbly. Keep an eye on the topping during the last 10 minutes; sometimes it can brown quickly. If it looks like it’s getting too dark, you can loosely tent it with foil. Your kitchen will smell like pure heaven, I promise!
- Rest and Serve:: Once it’s out of the oven, let the sweet potato casserole rest for about 5-10 minutes before serving. This allows it to set up a bit and prevents it from being too runny. The topping will be wonderfully crisp, and the sweet potato base will be warm and creamy. It’s truly a sight to behold, and that first scoop? Pure bliss, every single time.